The Everyday Chef: Creamy Corn & Potato Chowder

Andrew Dole, RDN, CECEveryday Chef, Fruits & Veggies—More Matters

I know what you’re thinking … there must be so many calories in this creamy chowder you can’t possible eat it. Wrong! This recipe uses 1% milk and lots of vegetables for a 225 calorie per serving bowl of winter yumminess.

Inexpensive, freezable, easy to reheat, and full of vegetables – the upsides to this recipe are many. Make it your own with simple substitutions with whatever is on hand.

Shredded chicken breast and chicken stock make for a great creamy chicken chowder. Feel free to use bacon instead of ham or remove the meat completely.

The Key to All Potato-Based Recipes? Select the Proper Potato

For soups and stews, waxy variety potatoes are best – they have less starch and hold their shape when cooked. Yukon gold, yellow or golden potatoes, and red potatoes are waxy. Waxy potatoes are also best for potato salads, au gratins, and roasted wedges.

The Idaho, baker, or russet potato is best for baking, mashed, puréed and French fried potatoes. If you want fluffy, light, or crispy when fired … this is your tater.